Arroz con leche is definitely a weakness of mine. Now that the cooler weather has finally arrived, I get to warm up my kitchen and my belly with this long time favorite Mexican dessert. If you’ve never made arroz con leche, don’t fret. The preparation is simple. As simple as making stove top oatmeal.
Everyone has their favorite ingredients to include in their arroz con leche. Some prefer it nice and simple while others get fancy and garnish it with raisins, fresh pineapple and walnuts. This time, I decided to add something really special to my arroz con leche: glazed apples.
Bob Evans has these amazing, ready to enjoy, glazed apples that you can use to prepare apple pie, French toast and bread pudding. I decided to use them on my arroz con leche and I’m so glad I did! The apples gave it a sweet tangy finish to this creamy Mexican classic.
Arroz con leche can be ejoyed warm, at room temperature and even cold, straight out of the refrigerator. It’s up to you.
With the holidays almost here, arroz con leche as a Thanksgiving and holiday dessert sounds just about perfect. Enjoy!
Ingredients
- 2 cups water
- 1 cup long grain white rice, rinsed
- 1 4-inch cinnamon stick
- 1 (12 ounce) can low fat evaporated milk
- 1 (14 ounce) can low fat sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- 1 package Bob Evans Glazed Apples
- powdered cinnamon for garnish
Instructions
- In a medium pot, combine water, rice and cinnamon stick. Heat over medium heat until boil. Decrease heat to low, cover and cook for 12 minutes until water is absorbed. Remove from heat.
- Remove cinnamon stick. Add evaporated milk, condensed milk, vanilla and salt. Stir to combine. Scoop out 1 cup of rice with milks and place in a bowl, add eggs and beat with whisk until mixed thoroughly. Return this mixture to rice pot and stir to combine. Heat for 5 minutes over medium heat, stirring frequently. Remove from heat and set aside for 5 minutes to cool. Stir in apples and let mixture thicken and cool to room temperature. Serve and garnish with powdered cinnamon.
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